Page 41 - seniors today november 2020
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Dum Aloo
         tooth pick must go right through to emerge         a fantastic aroma. Stir for another 30
         at the other end. This will make sure that         seconds, add half a spoon of garam masala
         it gets fried through and imbibe the spiced        and the potatoes. Stir a while so that the
         curry for a uniform flavor.                        thickened oil curry covers the potatoes
          Deep fry the potatoes till they are dark          evenly. Let this be over a mid-flame for
         golden brown. (A tip is to refry the               about 60 seconds.
         potatoes so that they become crisp). Use            Add 1 tea cup of water to the pan and
         good mustard oil only.                             close the lid for about 2 minutes. The
          Use the remainder (or part of it) of the oil      master chef I got this recipe from did not
         to make the curry:                                 use the water but had used a lot of oil and
          Take 4 green cardamoms, 2 black                   Mawal (he did suggest this can be done
         cardamoms, an inch of cinnamon stick, 5            also). The curry was left to simmer for
         whole cloves, 3 bay leaves, and about 10           about 5 minutes over very very low flame.
         whole black peppercorns in a mortar, and           You will see that the potatoes by now have
         roughly pound with a pestle.                       been covered in oil and the curry, and will
          Heat the oil again and reduce the flame           be red in colour from the chilli powder.
         to low when you add the above pounded              Do not be alarmed if the curry has become
         spices to the oil. Let it sizzle for about 30      thick or even disappeared. The potatoes
         seconds (make sure it does not burn the            soak up nearly all water and so using a
         spices – but just enough to bring out the          heavy hand for oil, the more the better, is
         flavours).                                         recommended (after all, you will die only
          Add 3 spoons of Kashmiri red chilli               once). In Delhi it is not easy to get genuine
         powder, salt to taste, ¾ spoon of dried            Mawal so I am wary of using it.
         ginger powder, 2 spoons of dried fennel             Your lip-smacking Dum Aloo is ready. It
         (saunf) powder to the pan where by                 is best served on a bed of rice and enjoyed
         now the whole spices would be giving               eating by hand.


        SENIORS TODAY | ISSUE #17 | NOVEMBER 2020                                                           41
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